Maple Roasted Carrot Salad from Barefoot Contessa: This is one of my favorite salads of all time. The slow-roasted, maple-glazed carrots, tangy goat cheese, crunchy almonds, and orange-soaked cranberries create an incredible melody of flavors and textures. I like to add roasted beets to the salad, and often replace the arugula with whatever greens I have on hand. Locavore tip: Use local honey instead of maple syrup, and get your goat cheese from Fiore di Capra.
Homemade Pasta and Roasted Vegetable Sauce from Edible Baja Arizona: There aren’t many ingredients in this homemade pasta recipe. Instead, it relies on fresh, seasonal ingredients that absolutely shine by themselves. Slow-roasted summer vegetables that pratically melt in your mouth are tossed with homemade pasta and topped with local goat cheese that becomes even creamier once it’s warmed by the pasta.
Sweet Potato Zucchini Vichyssoise from Healthy Food for Living: I found sweet potatoes at the Santa Cruz River Farmers’ Market last week, and practically jumped for joy. The orange-fleshed tubers came home alongside a few lovely summer squash from Forever Yong Farm. They’ll make the perfect duo in this rich, creamy soup that will be perfect alongside some crusty bread or a grilled cheese (or both?).
Verdolagas, Sonoran Style from Edible Baja Arizona: Verdolagas, also known as purselane, are actually a native weed perfectly good for eating. When prepared “Sonoran style”, they’re cooked with onions, tomatoes, and cheese until they’re thick and creamy. Serve your bowl of verdolagas alongside some warm, local tortillas, perfect for scooping up those flavorful juices.
Cacio e Pepe Potatoes Anna from Smitten Kitchen: If my Irish heritage wasn’t made apparent from the many freckles on my face, my love of potatoes would give it away in a heartbeat. Now that local farmers’ markets are filled with waxy new potatoes, I find myself roasting them, mashing them, and making these Cacio e Pepe Potatoes Anna. Top them with a salad and a poached egg and call it a meal.